Our Skillet Taco Cobbler recipe first appeared on RecipeGirl where I’m a contributor and occasionally post delicious recipes!

I’m a pushover when it comes to cobblers. Just the thought of something “cobbled” together gets my creative juices flowing. Sweet, savory or somewhere in between, cobblers are the answer for me when I need a one pan dish that covers all the bases.

This recipe makes a very good base “taco” meat that can be used for many delicious dishes. Think nachos, burritos, quesadillas and salads. I highly recommend setting aside a cup or two of the taco meat to add to hot cheese dip or queso for your next party. The cheesy cornmeal biscuits couldn’t be easier to make and are absolutely perfect baked on top of the taco meat. The cornmeal biscuits are not at all soggy, and are the perfect compliment to this well spiced Mexican favorite. Add more cheese to the taco meat if you want, you can hardly do anything wrong with this recipe.

We love to top this Skillet Taco Cobbler with all the yummy extras. A good squeeze of fresh lime juice, diced avocado, fresh cherry or grape tomatoes, shredded lettuce, red onion and extra cheese are a few of our go-to add-ins. Your family will ask for this easy weeknight meal, again and again!

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Combine the all the spices together in a small bowl (chili powder through Sriracha). Set aside.

In a large ovenproof skillet, cook and crumble the ground beef until almost done. Drain off most of the fat leaving about 3 tablespoons. Add the diced onion and all the seasonings. Cook the mixture over medium-high heat for 3-4 minutes, stirring frequently. Combine the cornstarch with 1 cup of water, stirring until well blended. Pour the water mixture over the ground beef, and add the tomato paste. Bring to a simmer.

Fold in the corn, black beans and fire roasted tomatoes. Turn the heat to low and keep the taco meat warm while preparing the biscuits.

In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, brown sugar, salt and Sriracha if using. Add the butter and work it into the cornmeal mixture using your fingers, until crumbly. Using a spatula, gently fold in the buttermilk and 1/2 cup of the cheese until combined. Using an ice cream scoop, drop 12 mounds of the cornmeal dough on top of the taco meat, spacing them about an inch apart. Place the skillet on a large rimmed baking sheet (in case it bubbles over) and bake for 25-30 minutes or until the filling is bubbling and the biscuits are golden brown. Remove from the oven and sprinkle with the remaining cheddar cheese. Allow the cobbler to rest 5 minutes before serving.

This is not a soupy or saucy filling. It is drier than a bowl of chili. You can skip the cornmeal biscuits and use the beef, bean and corn mixture for tacos, burritos or salads. For a more saucy taco filling, add more tomato paste or a can of tomato sauce if desired.

Savory cobblers aren’t a new thing here at SRFD, in fact, some of our favorite recipes were developed out of our love for cobbling together delicious ingredients. Check out our Savory Winter Vegetable Cobbler layered with loads of vegetables and herbed biscuits, a seriously outstanding dish! In the summer when we’re overrun with garden tomatoes, I always make this crazy delicious Tomato Cobbler. And finally, we’ve even cobbled up a Chicken Pot Pie with Herb Biscuits – a must try pure comfort food recipe for sure!

Way to go, Tricia! Great way with your cobbler! I’ve never made a savory cobbler but have printed your recipe and will be making it soon! Yum!!! Thanks for sharing and have a wonderful rest of the week!

MMmmm, love all these flavors and this unique take on a fabulous Mexican dish, Tricia. I’ll be making this for my teenage nephews when they come over next and I’ll score big aunty points, haha! Gorgeous photos! Sharing 🙂

I LOVE savory cobblers! I actually make something similar, although a different flavor profile. This looks terrific — I’ve been wanting to do a Mexican-inspired cobbler, and this looks perfect. Thanks!

This is such a fun change and looks so delicious! And I love when a recipe is a twofer because I can see all the uses for this filling. I recently made curry puffs and empanadas and I would go back and remake the beef curry filling and the picadillo that went into them and have them in different ways. This is the same. You make me want to have Mexican for dinner. And thanks for sharing such a different cobbler than what we usually see!